A variation on
hachis parmentier.
On
Melodrame's comment about
pate chinois; it's not exactly clear why it's called that but the most common
theory is that it was the dish that was fed to
Chinese immigrants hired for the major
infrastructure work in Canada during the late 19th/early 20th century: The
Grand Trunk Railroad, digging the
St-Lawrence Seaway.
French-canadians working on these projects picked up the recipe and adopted it...